MGR - DIETARY/EVS

UHS•Bonham, TX

5d•Onsite

About The Position

TMC Bonham Hospital is a 25-bed critical access hospital that includes both primary care and specialty physicians. The Critical Access Hospital, offering both inpatient and outpatient services along with 24-hour emergency services. The Critical Access Hospital (CAH) Program was established to assure access to healthcare services for rural residents. The program provides rural acute care hospitals with a range of opportunities for service enhancement and quality of care improvement. Quality healthcare and patient safety is our goal. Delivering the right care at the right time in the right setting is the core mission of a critical access hospital. We are committed to improve the quality of care we deliver every day. TMC Bonham is managed by Texoma Medical Center, subsidiary of UHS. About Universal Health Services One of the nation’s largest and most respected providers of hospital and healthcare services, Universal Health Services, Inc. (UHS) has built an impressive record of achievement and performance. Growing steadily since its inception into an esteemed Fortune 500® corporation, annual revenues during 2025 were $17.4 billion. In 2026, UHS was again recognized as one of Fortune World’s Most Admired Companies™ and in 2025, was listed in Forbes ranking of America’s Largest Public Companies. Headquartered in King of Prussia, PA, UHS has approximately 101,500 employees and continues to grow through its subsidiaries. Operating acute care hospitals, behavioral health facilities, outpatient facilities and ambulatory care access points, an insurance offering, a physician network and various related services located in 40 U.S. states, Washington, D.C., Puerto Rico and the United Kingdom. For additional information visit www.uhs.com. From Fortune, ©2025, 2026 Fortune Media IP Limited. All rights reserved. Used under license. POSITION SUMMARY: The Manager of Dietary and Environmental Services is responsible for the overall development, management, and performance of the Dietary and EVS Services within and in accordance with all policies and philosophies of the institution, any other accrediting body, which involves planning, coordinating, and administering all departmental programs. Implements and coordinates the culinary function. Directs and trains cooks and utility workers. Ensures food preparation and production meets operational standards. Manages catering and retail areas. Ensures patient, customer and client satisfaction. Financial management to include food cost and labor management. Manages food and physical safety programs. Responsible for food production of patient, cafeteria, and catering services. Supervises day-to-day work activities by delegating authority, assigning, scheduling, and prioritizing activities and monitoring operating standards. Establishes operating standards, implements quality improvements and communicates them to employees. Performs audits and prepares reports. Performs all work in accordance to the mission, vision and values of TMC Bonham hospital. Responsible for providing a clean and sterile environment for patient and non-patient care areas as well as the removal of refuse materials, monitoring and stocking of expendable supplies as necessary. The Manager will also be responsible for oversight of housekeepers, scheduling, and inventory of Department.

Requirements

Minimum 2 years' experience in a Food Service facility coordinating functions.
1 year of work experience in concessions, retail sales, or store operations.
Food Handler's permit required.
Ability to read and write English.
Ability to communicate with staff, physicians, support agencies, vendors, and others.
Ability to remain calm under stress.
Ability to coordinate large functions.
Good inter-personal skills, with ability to communicate effectively and record documentation legibly.
Quantitative/mathematical ability.
Understands volumes, weights, and measures.
Basic computer knowledge including Microsoft applications required.

Nice To Haves

Associate's degree in Food Management/Culinary Services or related field preferred.
Some management experience preferred.
Manager level ServSafe Certification required within 90 days of hire.

Responsibilities

Overall development, management, and performance of the Dietary and EVS Services.
Planning, coordinating, and administering all departmental programs.
Implementing and coordinating the culinary function.
Directing and training cooks and utility workers.
Ensuring food preparation and production meets operational standards.
Managing catering and retail areas.
Ensuring patient, customer and client satisfaction.
Financial management, including food cost and labor management.
Managing food and physical safety programs.
Responsible for food production of patient, cafeteria, and catering services.
Supervising day-to-day work activities by delegating authority, assigning, scheduling, and prioritizing activities and monitoring operating standards.
Establishing operating standards, implementing quality improvements and communicating them to employees.
Performing audits and preparing reports.
Performing all work in accordance to the mission, vision and values of TMC Bonham hospital.
Providing a clean and sterile environment for patient and non-patient care areas.
Removal of refuse materials.
Monitoring and stocking of expendable supplies as necessary.
Oversight of housekeepers, scheduling, and inventory of the Department.